Newsletters

Sweepstakes

Spinach Salad with Pomegranate and Avocado

Spinach Salad with Pomegranate and Avocado

Recipe by By Mackenzie Edwards
Servings

6

servings
Prep timeminutes
Cooking timeminutes
Calorieskcal

Ingredients

  • 1 pomegranate

  • 1/4 cup fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 2 tablespoons olive oil

  • Coarse salt and ground pepper

  • 2 bunches flat leaf spinach, stems trimmed, well washed and dried

  • 2 tablespoons roasted, hulled sunflower seeds

  • 1 Hass avocado

Directions

  • Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry
  • In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter
  • Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.